Advertisement
Artichoke and Red Kidney Bean Salad
A good basic salad to which you could add other vegetables, such as aubergines, green beans or peppers. Or just serve as part of a mezze.
Ingredients
500 g 500 ml 200 ml<
Method
Marinate the artichokes in the olive oil, lemon juice, sugar, salt and pepper overnight (they will keep for a month in the fridge).
Soak the beans overnight in 3 times the amount of water. Cook the beans the next day in water until tender. Strain and allow the beans to cool completely. Add the beans and the origanum leaves (broken up by hand) and mix through.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe